ROASTED BUTTERNUT SQUASH BISQUE WITH HAZELNUT GOAT CHEESE CROUTON

2 large butternut squash, peeled seeded and diced

4 tablespoons olive oil or canola oil (divided use)

2 tablespoons maple syrup

2 tablespoons brown sugar

1 larger white onion, peeled and diced

1/2 head celery, washed and diced

2 large carrots, washed, peeled and diced

2 tablespoons flour

6 quarts of stock (chicken or vegetable)

1 teaspoon cinnamon

1/2 teaspoon allspice

Salt and pepper to taste

1 pint heavy cream

1/2 teaspoon fresh grated nutmeg

Hazelnut Goat Cheese Crouton (see recipe)

Toss squash with 2 tablespoons of oil, maple syrup and brown sugar. Roast in 425 degree oven for 15 minutes to soften and caramelize the squash. Set aside.

Sauté onion, carrots and celery in 2 tablespoons of oil on medium heat until they are soft but not browned. When vegetables are soft, dust them with the flour and keep stirring. This will form a base for the bisque.

Slowly add stock while stirring the vegetables and bring up to simmer. Then add squash, and any juice or liquid in that pan, and bring back to simmer for 15-20 minutes. Add allspice, cinnamon, salt and pepper let simmer for 5-10 more minutes. Taste the bisque and adjust spice as needed.

Use an immersion (hand) blender or puree in regular blender in small batches to smooth consistency.

When the bisque is completely pureed, put it all back in the pot and bring back to a simmer. Hand whip in the heavy cream and bring back to simmer again. Bisque should be thick enough to coat the back of a spoon. If it’s too thick, add more stock. If it’s too thin, let it simmer on low to reduce more and thicken up.

Finish bisque with the fresh grated nutmeg and more salt and pepper to taste.

Serve with Hazelnut Goat Cheese Crouton.

Yields 1 1/2 gallons or 24 cups of bisque.